Caprese Salad

A little bit about me:

I am getting married to my high school sweetheart on July 16th, 2016 and have found my wedding dress! In order for it to continue to fit properly I must find ways to enjoy my favorite foods in a healthy way and work my but off in the gym…(If I need to take in my dress, that’s a PLUS). I am also in my Senior year in college and trying to pinch every penny I can, so a lot of the groceries I buy are things that I can easily use in other recipes so that I can conserve as much money as possible. Lucky for you, you get to join me in this whole journey and gain from my experience!

So, if you love engorging yourself with Italian food and eating all the bread at the table but want to maintain your physique, keep reading!

Caprese Salad with Crunchy Sourdough

What you will need:

• mixed greens
• baby spinach
• tomato
• red onion
• mozzarella cheese stick
• fresh basil (from my roommates little garden box on our balcony)
• olive oil
• balsamic vinegar
• sourdough bread
• OPTIONAL: Chia Seeds (I love topping my food with these! They add a little crunch and a whole lot of health benefits)

What you will do:

1. Chop the tomato, onion and basil (As many as you want or need in your salad).
2. Chop the mozzarella stick into little medallions.
3. Place the chopped veggies and cheese in a plastic baggie or reusable container to marinate. (I marinated mine overnight.)
4. Throw the mixed greens and spinach in a bowl and place the toppings on top after marinating. Sprinkle on the chia seeds or any other crunchy salad topping you’d like as well.
5. Toast the sliced sourdough until crisp and lightly butter. The dressing doubles as a salad dressing AND a great dip for the bread.
6. Dig in. This is a low fat, satisfying salad that is great because it has plenty of vegetables and is booming with flavor!

Pork Schnitzel and Roasted Potatoes

Cooking in college does not have to be boring and consist of primarily ramen, unless of course your budget can only afford that (We have all been there). So, I have decided to begin journaling my adventures in cooking for myself AND for readers. People often assume that cooking is too hard or takes too much time, however I have discovered it to be therapeutic and honestly very rewarding. When I sit down to eat the meal that I just took the time and thought to prepare for myself, I feel proud and accomplished and as if I am doing life right (unless I burnt the crap out of my brussel sprouts…). I encourage everyone to explore their talents and expand their knowledge on the science of cooking. You have one life, why waste it eating boring food?

Tonight I made Pork Schnitzel and Roasted Potatoes for my fiance and I and it was awesome!

What you will need:

• 4 thin cut boneless pork chops
• 4 red potatoes
• various seasonings of your choice (I used garlic powder, parsley and johnny’s)
• brown gravy packet (not all things must be homemade plus their $.69 at the store)
• olive oil or another oil of your choice
• one egg
• 2 tbsp milk
• 1 cup flour
• 1 cup bread crumbs

How you do it:

1. Wash and quarter red potatoes, place in greased glass dish and season to your liking. Cook at 350 degrees for 40 minutes or until golden brown and crispy on the outside but soft and squishy on the inside.
2. Lay pork chops on a flat surface and pound with fist/meat tenderizer or a flat bottomed mug until thin as a pancake.
3. Put egg and milk into one dish (I used Ziploc reusable containers) and beat, put one cup flour and a few shakes of johnny’s into another and one cup bread crumbs into a third container. The dip the pork into the egg/milk mixture, then into the flour and lightly dust with the bread crumbs.

 

4. Heat enough oil to cover the bottom of a deep frying pan about 1/2 inch deep. And fry breaded pork 2 minutes each side of medium-high heat. The breading will get crispy!

5. Follow the directions on the gravy packet.

6. Put gravy over the meat and potatoes and you will be highly pleased with your meal.

Thank you for reading and look forward to more of my meals! I am tired of bothering my friends on only Instagram so I want to bother more friends with all the yummy food I make!

Enjoy!

Engagement Picture 2013

This photo is a picture of my fiance and I in August 2013. He proposed on the Fourth of July 2013 on Lake Lawrence in Yelm, Washington. We have been together since the ninth grade and have grown to be more in love each day. We are planning a wedding for July 2016 after I graduate from Western Washington University with a degree in Sociology and Elementary Education. Since being on my own at school and getting engaged, I have found enjoyment in “domestic” duties. I have created this blog as a way to share my ideas, projects and adventures in cooking, cleaning, care taking, health and beauty, fashion, art, photography and almost everything in between. I hope my ideas spark some creativity in each and everyone of you! Please follow me and share this wedding planning/college journey with me!

Thank you for reading,

Allahna